Chicken breast is a great South Beach staple. Chicken takes on the flavor of the spices it is cooked with, so it is very versatile. Can anyone help me exapnd my variety of chicken dishes by posting their favorite chicken recipe?
I will start. My favorite is chicken-ham parm, which is chicken breast pan fried in olive oil, then add sugar free tomato sacue, garlic and onion powder, salt and pepper, lots of oregano and a little parsley and splenda if desired, then layer a thin slice of ham and melt low fat swiss on top.

Last edited by sparky_dan on Wed Sep 08, 2004 1:11 pm, edited 1 time in total.

I have many favorite chicken recipes. One of them was posted on this forum by Chef Mishi. I wish she would post some more! This Curry Style Grilled Chicken was so different and yummy. The leftovers were great on a bed of salad greens with raspberry vinaigrette dressing.

mix well ... grill each side of meat to prevent sticking and also coat with pam ... brush sauce on ... and flip ... sauce ... flip ... i did this method twice on each side or until the sauce was gone ...

Hello all...first post. Great ideas and lots of help on this forum...thanks soooo much!! I use chicken alot...and love it. I use the canned chicken too. I heat it in a pan with olive oil spray and sprinkle with Fajita Seasoning. Then use it on salads or wraps, or all by itself. Quck and easy!! and tastes great!
Forgot to add....use the Parmesan Crusted Fish recipe for chicken. Bet it would be great!

My favorite is to bake chicken in a baking dish in the oven. I put garlic powder, onion powder, basil, oregino and some red pepper (crushed). Then I put enough chicken broth to not quite cover the chicken. I bake it for 20 min at 350. The chicken comes out so moist!!!

My favorite is the salsa chicken I make in the crock pot (check out crock pot thread). I'm making it for a work "pitch in" tomorrow night and bringing salad stuff and tortillas in case anyone wants to make a salad or wrap with it...good stuff!

Here is another good one that I made quite often back in Phase 1. It is time for me to make it again. We really liked it.

From a free SB cookbook that you can download to your computer: http://home.comcast.net/~flagirl1217/ there are lots of good recipes in this cookbook and even has a table of contents at the beginning.
Roasted Red Pepper Chicken, P1 [flagirl recipe]

Directions:
1. Preheat oven to 350.
2. Mix feta and peppers together in a bowl. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers mix as you can into pockets of chicken one at a time. Secure open side with toothpicks.
3. Place in baking pan and cook at 350 for 30 minutes, or until juices run clear.
4. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers.
5. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.
* Spinach and /or pine nuts can be added to the filling for a nice variation

Last edited by recipelover on Tue Jun 06, 2006 12:18 pm, edited 1 time in total.

i love chicken~
i also use an italian dressing, i use the basil vinigarette and marinate it for a bit in the fridge, then i pop it on the grill. yummmmmmmm reminds me of port-a-pit chicken. full of flavor. one of my fav. dishes is the chicken and grilled summer squah and zucc. sliced and drizziled with olive oil and a dash of sea salt or mrs dash. its great with a salad too, they all taste so lovely together.
thanks for all the great recipes yall!

This is just yummy and I make it all the time. My children call it their Favourite Chicken....

Ok, so toss a few chicken breasts (with or without skin, and I know skin is cheating a little, but it tastes soooo good and cooks a little better with it on I think) onto a baking tray and fire up your oven to about gas Mark 6.
Drizzle some olve oil over the chicken (not pour!) and then sprinkle salt and black pepper over the top. Next, cut a fresh lemon in half, and whilst stabbing it with a fork to release all the juice, squeeze it over the chicken liberally.

Pop it in the hot oven and cook it for however long - it's usually about 20 mins. For the last 5 minutes, turn the oven up a little to help caramelise the lemon juices.

Serve with a huge salad and good dressing. In the pan, there will be delicious, gunky caramelised chicken and lemon juices which you can scrape up and put on top of your chicken.

One of my favorites (even pre-SBD) is to dice up chicken breasts and saute with onion and garlic in a bit of olive oil. In a separate pan, saute sliced zucchini with onion and garlic just for a minute (so it's not soggy). Then mix the two together with canned, diced tomatoes. I like S&W Ready-Cut Italian, with garlic, oregano and basil (and there's no sugar added). I've also made this without the chicken just as a side dish.